A tart, creamy pie made from key lime juice and sweetened condensed milk in a graham cracker crust, a beloved Florida dessert.
Key lime pie takes its name from key limes, a smaller, more aromatic and considerably more tart variety grown in the Florida Keys, though bottled key lime juice is now more commonly used than the fresh fruit even locally. The filling is remarkably simple, just egg yolks, sweetened condensed milk and key lime juice whisked together, the acid in the lime juice actually thickening and setting the custard as it bakes briefly in the oven. Set in a buttery graham cracker crust and traditionally topped with a bit of whipped cream rather than meringue, the finished pie balances sharp tartness against sweetness, best served well chilled.
Serves 8
Mix graham cracker crumbs, melted butter and sugar, then press firmly into a pie dish.
Bake at 175C/350F for 8-10 minutes until lightly golden; let cool slightly.
Whisk egg yolks until slightly thickened, then whisk in condensed milk followed by key lime juice until smooth.
Whisk the yolks first before adding the other ingredients — this helps the filling set with a smooth, even texture as it bakes.
Pour the filling into the baked crust and bake at 175C/350F for 12-15 minutes until just set but still slightly jiggly in the center.
Let cool to room temperature, then refrigerate at least 3 hours until fully chilled and set.
Whip the heavy cream with powdered sugar until soft peaks form.
Top the chilled pie with whipped cream just before serving, and slice.
Use real key lime juice if possible; bottled key lime juice is a widely accepted substitute even among Florida cooks, since fresh key limes are small and tedious to juice.
Don't overbake the filling — it should still have a slight jiggle in the center when you pull it from the oven, since it continues to set as it cools.
Chill the pie thoroughly, at least 3 hours, before slicing for the cleanest cuts and best texture.
A meringue topping, torched or broiled until golden, is a traditional alternative to whipped cream.
Some versions add a bit of lime zest to the filling for extra aromatic intensity.
A frozen version, served straight from the freezer, is popular in warmer months.
Refrigerate covered for up to 4 days; the pie also freezes well for up to a month, though it's best thawed in the refrigerator before serving.
Key lime pie originated in the Florida Keys, where key limes grow abundantly, and its no-bake-custard style filling using canned condensed milk reflects a practical adaptation developed before refrigeration was widely available in the region.
Yes, though the flavor will be milder and less floral — regular limes are larger and less tart than true key limes.
The acidity in the lime juice reacts with the proteins in the condensed milk and egg yolks, helping the custard set as it bakes.
It was likely overbaked — pull it from the oven while the center still has a slight jiggle, since overbaking causes cracking as it cools.
Per serving (140g / 4.9 oz) · 8 servings total
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